Maui Zowie Pineapple Pie

Pamela Jarvinen


My mother was a southern cook with many family recipes handed down through generations by word of mouth and reunion napkins. Most of my recipes shared here will be related to my personal memories of all my mom's wonderful cooking, with some of my own personal spins thrown in for update-- Enjoy!

★★★★★ 2 votes
30 Min



2 c
finely crushed pretzel sticks
1/4 c
granulated sugar
3/4 c
unsalted butter, melted


2 medium
1 can(s)
sweetened condensed milk
5 Tbsp
lemon juice
8 oz
crushed pineapple
1/2 c
macadamia nuts, chopped
3/4 c
sweetened, flaked coconut
1/4 c
toasted coconut
1 c
frozen whipped topping, thawed
maraschino cherries, optional for garnish


1To make Pie Crust: Finely crush pretzel sticks in a food processor, blender or with rolling pin. Mix together pretzel crumbs with sugar and add melted butter. Press into a 9" pie plate and bake in preheated 350°F oven (175°C) for 10-12 minutes until lightly browned. Cool.
2Reduce oven heat to 300°F and toast 1/4 cup coconut flakes. (reserve for garnishing pie at end)
3In a large mixing bowl, combine sweetened condensed milk with lemon juice, mixing well. Add (well drained) crushed pineapple, coconut and chopped macadamia nuts to batter, only stirring lightly to separate. Fold in (thawed)whipped topping.
4Slice two bananas and layer the bottom and sides of reserved prepared pie crust.
5Pour filling into crust over bananas. Sprinkle toasted coconut along the outter edge of pie top. Refrigerate for 4hrs. (or overnight)

About this Recipe

Course/Dish: Pies, Fruit Desserts